Short soup

Short soup

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

When I have left-over stock, I like to make this filling and super-easy soup. It’s quick to make if you’ve got the Pork and cabbage potstickers on hand, or if you simply use store-bought dumplings.

Ingredients

Quantity Ingredient
1 litre Hainanese chicken
or Beef pho, broth
20 Pork and cabbage potstickers
or store-bought dumplings, (see note)
1-2 tablespoons light soy sauce, to taste
1 tablespoon oyster sauce
2 spring onions, chopped
1 tablespoon chopped coriander leaves
1 tablespoon crisp-fried shallots
1 teaspoon crisp-fried garlic
chilli oil, to serve

Method

  1. Place the chicken stock in a large saucepan. Arrange the dumplings in a large bamboo steamer and place the steamer on top of the saucepan, making sure it doesn’t touch the liquid. Bring to a boil, reduce the heat to a simmer and steam, covered, for 15 minutes.
  2. Remove the bamboo steamer and carefully take out the dumplings, then add them to the broth. Season the broth with the soy and oyster sauces, and stir gently to heat through. Divide the dumplings between serving bowls and ladle over the broth. Sprinkle with the spring onions, coriander, crisp-fried shallots and garlic, and a few drops of chilli oil.

Note

  • A wide range of pre-made dumplings can be found in Asian supermarkets.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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